Broccoli pesto penne with chilli and garlic sizzle

Broccoli pesto penne with chilli and garlic sizzle recipe

16 ratings

Vibrant, healthy and finished with a fragrant garlic and chilli sizzle, this is not your average pasta with pesto. The pesto itself takes no time at all to make - simply blitz broccoli, herbs and hazelnuts for a silky sauce that can instantly transform any healthy pasta recipe. See method

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 464 calories / serving
  • Healthy

Ingredients

  • 150g wholewheat penne
  • 200g broccoli florets
  • 30g pack basil
  • 15g flat-leaf parsley
  • 20g roasted chopped hazelnuts
  • 3 tsp olive oil
  • 30g vegetarian hard cheese or Parmesan, finely grated, plus extra to serve
  • 2 garlic cloves, thinly sliced
  • 1 large red chilli, sliced into thin rounds

Each serving contains

  • Energy

    1950kj
    464kcal
    23%
  • Fat

    18g 26%
  • Saturates

    4g 22%
  • Sugars

    4g 5%
  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 52.1g Protein 21.2g Fibre 10.3g

Method

  1. In a pan of boiling water, cook the pasta following the pack instructions. In another pan of boiling water, blanch the broccoli for 3 mins, drain and refresh under cold water.
  2. In a food processor, whizz the broccoli with the basil, parsley, nuts and 1 tsp oil, until finely chopped. Add the cheese and 4-5 tbsp of the pasta cooking water to loosen the pesto, then pulse. Season to taste.
  3. When the pasta is ready, drain and return to the pan. Add the broccoli pesto and mix through the pasta to coat.
  4. Heat the remaining oil in a pan, add the garlic and chilli and stir-fry for 1 min over a high heat, until softened and browning slightly.
  5. Divide the pasta between 2 serving bowls, and spoon over the garlic and chilli sizzle. Serve with a few cheese shavings, if you like.

See more Pasta recipes 

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